Food Science/Expert Profile

Ask A Question


Properties and structure of cereal grains. Milling of grains and their processing into food or feed. The chemistry of cereal grains and what happens as grains are processed.

Experience in the area

15 years with USDA as a research chemist. 25 years as a professor at Kansas State University and 3 years as President of R&R Research Services, Inc.


Mainly Cereal Chemistry but many others also


PhD in cereal chemistry

Average Ratings

Recent Reviews from Users

Read More Comments

    K = Knowledgeability    C = Clarity of Response    P = Politeness
Norma04/27/16101010Thanks for the help. I needed someone .....
mahdi04/25/16101010I like it how u done but .....
Nicholas10/23/14101010Thank you very much for your prompt .....

Recent Answers from Carl Hoseney

2016-04-27 Adapting overyeasted bread recipes:

Norma,         I would approach the problem as you suggest.  Going with a smaller yeast level and longer time should work.  Without knowing the complete formula it is difficult to suggest other changes

2014-10-20 Infusion Process:

Nicholas,  To me this seems to be diffusion at work.  The principle behind diffusion says that material diffuses from high concentration to low concentration.  When the solvent contacts the organic material

2014-10-14 phytates:

Dave,        Phytic acid can indeed block the adsorption of certain minerals.  Thus if you have a diet that is high in phytic acid and low in minerals you may have a problem.  However a bowl of oatmeal

2014-05-19 Interview questions:

Dear Cameron,          A cereal chemist studies the cereal grains (wheat, corn, barley, etc) and is not just breakfast cereals.  The area is the grains from harvest to when consumed and deals with bread

2014-01-04 partially thawed/refrozen food:

Lee,       Unless you live a long way from the store this should not be a problem.  I would be concerned if the product was completely thawed but this generally takes a long time.  If placed in the freezer


Ask A Question

Food Science

All Answers

Answers by Expert:

Ask Experts


©2016 All rights reserved.